Coconut Sandwich Cookies

For the Cookies:

For the Creamy Vanilla Filling:


  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder and salt; set aside.
  3. Place 1/2 cup coconut into a small bowl; set aside. Place remaining coconut in the bowl of a food processor fitted with a metal blade; pulse until coarsely ground. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachemnt, beat butter with sugars until light and fluffy, about 2 minutes. Beat in egg and vanilla. Reduce mixer to low and gradually add flour mixture and ground coconut; mix just until combined.
  5. Drop dough by tablespoons onto prepared baking sheets, 2 inches apart. Bake until lightly golden around the edges, 10 to 12 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.
  6. To make the filling, in the bowl of a stand mixer fitted with the paddle attachment, beat butter until light and fluffy. Beat in confectioners’ sugar 1/2 cup at a time, scraping down bowl as needed. Add vanilla extract and increase speed to high. Beat until filling is light and fluffy, about 5 minutes. Transfer to sealable bag and snip off a corner.
  7. Pipe filling on flat side of 1 cookie. Top with second cookie, forming a sandwich. Repeat with remaining filling and cookies. Roll edges in reserved coconut, and chill until ready to serve. Store in airtight container in refrigerator.

Yields: 2 ½ dozen

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